JUNGLEE MURGH 🍗
#nonveg #chickendish #Chicken #indianchickencurry #Spicyindianchicken #delish😋 #instafood #food #foodgram
It’s another quick recipe for finger lickin’ yummiest homemade chicken ever. Fresh & authentic aroma of khada masalas will make you go drool🤤 A MUST TRY!!! INGREDIENTS
Chicken - 1 kg cut in to 12 pieces
Ginger garlic paste - 2 tbsp (divided)
Onions -4 chopped
Chopped Tomatoes - 4 large
Onions again - 3 (very thinly sliced and fried till dark golden brown -BIRISTA)
Curd -2 cups (beaten, to marinate) “REST INGREDIENTS ARE MENTIONED IN THE STEPS BELOW” 🌶 STEP 1. Marinate Chicken in curd mixture for half n hour.
For curd mixture: Blend together (for two seconds) - 2 cups curd, 1/2 tsp ginger garlic paste, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp salt. 🌶 STEP 2. In a grinder - grind together:
Whole Dry red chillies - 4
Coriander Seeds - 2 tbsp
Jeera- 1 tsp
Salt -1 tsp
Turmeric - 1/2 tsp
Cinnamon -1” stick
Anise star -1
Aniseeds - 1 tsp
Black pepper corns - 1 tbsp 🌶 STEP 3.
METHOD *Heat ghee/ Oil in a wok add ginger garlic paste and sauté till it turns light golden and the strong raw smell goes off. *Add 4 chopped onions and a bay leaf and sauté on medium high heat for 12-15 minutes. *Add finely chopped tomatoes (4) and the grinded masala. Sauté till the masala gets mashed up with tomatoes and onions completely. This will take another 10 mins. *Add marinated chicken (along with the remaining curd mixture) and cook on high heat for 5 minutes to mix them well. *Reduce the heat to medium-low, cover with lid and cook. Stirring in between. *After 15 mins, add brown onion paste (birista, pureed) with one cup water and mix well. Cover with lid again and Cook on medium flame till the oil/ ghee separates and birista onions start releasing its dark brown tinge. It will take around 40-45 minutes. *Garnish with fresh green coriander and green chillies & Serve hot with tandoori roti or chapatis.